This easy vegan chili recipe is spicy, cosy and comforting. It's super versatile, perfect for meal-prep, and made in one-pot!
Course Main Course
Cuisine Mexican, vegan
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4
Calories 329kcal
Author Shivani Raja
Ingredients
½Red Onionfinely diced
2clovesGarlicminced
1tbspSunflower Oil
4Sweet Potatoespeeled and diced into 1/2 inch chunks
1Carrotpeeled and finely diced
2 x 400g tinsBeansof choice - I used 1 tin kidney beans and 1 tin mixed beans
1tinChopped Tomatoes
½tspGround Cumin
½tspGround Coriander
½tspChilli Powder
½tspChilli Flakes
Salt and Pepperto taste
¼tspCinnamon
1tspChilli Sauceor more/less to preference
1tbspTomato Puree
Instructions
Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for about 5 minutes until soft.
Add the sweet potatoes and carrots and stir to combine. Add 1 cup of boiling water to the pot, and cook on medium-low for 8-10 minutes until the sweet potatoes soften a little.
Drain and rinse the 2 tins of beans then add to the pot along with the chopped tomatoes. Add the spices, chilli sauce and tomato puree then stir well to combine.
Cover and simmer for 20 minutes on medium-low until the beans and sweet potato are cooked through. Serve hot with lemon wedges and vegan sour cream.
Notes
This chili will store in an airtight container in the fridge for up to 1 week.